BACKGROUND

Health has become a major topic that has been concerned among countries these years especially when it is related with foods, as they can become the cause of a health problem. Therefore, healthy foods are created and becoming the global interest, particularly for the food manufacturer. Generally, a healthy food is more commonly known as a functional food. Functional foods can be defined as those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients such as vitamins and minerals, when they are consumed at efficacious levels as part of a varied diet on a regular basis. A food product can be considered as a functional food if they have a scientific evidence for health claims. Functional foods might help prevent chronic disease or optimize health, thereby reducing healthcare costs and improving the quality of life for many consumers.

Indigenous ingredients play a big role as an identity of a region; it can influence the taste, color, or other physical properties to make food unique and distinct to each other. With those in our arsenal, we can not only make unique local foods, but also functional foods that still represents the uniqueness of that place. Functional foods based on local ingredients can be a challenge and an opportunity at the same time. Looking at the opportunities, local foods, as a unique feature of the country, can increase its potential to be recognized and be beneficial to health as functional food.

PURPOSE

The purposes of this program are: 1. Encouraging undergraduate college student and vocation student to invent

novel food product or developing common food product 2.

development from indigenous ingredients 3. Introducing the role of indigenous ingredients in the developing of food

product 4. Encouraging the usage of indigenous ingredients as the ingredient or

supporting elements in the development of food product.

NAME OF THE PROGRAM

The name of this program is Food Product Development Competition (FPDC) 2018.

THEME OF THE PROGRAM

Discovering and Developing the Uniqueness of ASEAN through Local-based Functional Foods and Beverages

PROGRAM DESCRIPTION

Food Product Development Competition (FPDC) is a competition aimed for undergraduates (S1) and vocational (D3) students in Southeast Asian region. The purpose of this competition is to gather and stimulate creative innovation from students of various disciplines, particularly in the field of food manufacture based on local ingridients to make functional food or beverages. Participating teams must consist of two to three students.

The competition is divided into two categories, foods and beverages. The competition consists of three stages, abstract selection, paper selection, and final presentation. The abstract selection is to choose the most outstanding ideas among all participants. The paper selection is to select the most structured and elaborated explanation, as well as the technical feasibility of the product development. The final presentation is to find the best overall performance of the teams. The presentation will also include the prototype of the product as a result of their research and will champion, runner-up, and second runner-up will be crowned as winners.

The whole process will be evaluated by a panel of expert judges from multiple international institution. The prototype will be displayed for one day during Food Ingredient Asia (FIA) Conference and Expo that is organized by UBM. The final presentation will be held in one of the days of the expo. The top 10 teams with the best papers in each category (foods and beverages) are also welcome to present their prototype products on the expo and have a chance to get

TARGET OF THE PROGRAM

The targets of the program are undergraduate (S1) and vocational (D3) students in Southeast Asian region. The number of participants expected to participate in the abstract submission are 50 teams (100-150 students). From each category, the teams that are going through to the paper selection are 20 teams, however only 5 teams will be selected as finalists and do the final presentation. The audience of Food Ingredient Asia (FIA) Conference and Expo are expected to participate in the program as well.

EXPECTED OUTCOME

The expected outcomes of this program are: 1. More undergraduate college and vocational student invent novel food

product or developing common food product 2.

development are enhanced 3. Introducing local ingredients those are unique from their countries in the

making of functional food products. 4. Creating an innovative functional food product that can be utilized in the

future by consumers for disease or health enhancement, thereby reducing health care costs and improving the quality of life for many consumers.

TIME AND PLACE OF EXECUTION

The abstract submission will be held from May 1st June 29th 2018. Abstract selection process ends and announced on July 16th 2018. The paper submission will start on July 17th August 7th 2018. Paper selection process ends and announced on September 3rd 2018.

Final paper presentation of FPDC, including the judging process, will be held on October 3rd until 4th 2018, at Jakarta International Expo (JIExpo) Kemayoran, Jakarta. The details are as follows:

October 3rd 2018 : Product Display and Presentation October 4th 2018 : Product Display and Awarding

COMMITTEE COMPOSITION

Appendix 1

TIMELINE

Appendix 2

BUDGET PLANNING

Appendix 3

CLOSING STATEMENT

Thus, this proposal of Food Product Development Competition (FPDC) 2018 is created to provide a detailed description of this program. All forms of

We hope that FPDC 2018 is able to give a positive contribution in the dissemination of knowledge and application of food science and technology. Thank you for the attention and support.

Appendix 1

Committee Composition Food Product Development Competition (FPDC 2018)

May - October 2018 Patron : Dean of Faculty of Agricultural Engineering

Prof. Dr. Ir. Kudang Boro Seminar, MSc Advisor : Vice Dean of Faculty of Agricultural Engineering

Prof. Dr. Ono Suparno, STP, MT Director : Chairman of Food Science and Technology Dr. Ir. Feri Kusnandar, MSc Guardian : Guardian of Students Association of Food Science and Technology

Dr. Nugraha Edhi Suyatma, STP, DEA. Responsible Person : President of Students Association of Food Science and Technology Muhammad Muflih Fathulhuda (F24150100) Organizing Committee (OC) Project Officer : Muhammad Hanif Arifin (F24150074) Secretary 1 : Saccharina Rahma Fitriana (F24150007) Secretary 2 : Wenita Firliana (F24150049) Treasurer : Intan Syah Putri (F24150019) Division of : Khalishah Rahma Safira (Chief) (F24150023) Event-Planning Michelle Leonie Christianti (F24150001)

Sisilia Bilynda Lestari (F24150028) Abigail Bethrose Sembiring (F24150045) Rizka Aulia Darmawan (F24150061) Monica Lesmana (F24150090) Fernaldy Manuel Alkuin (F24170074) Division of : Nur Aina Saraswati (Chief) (F24150111) Public Relation Vika Tresnadiana Herlina (F24150031)

Yanuru Guratu Ayun (F24150075) Sarah Salsabila Permana (F24170096) Division of : Tashia Agustin Tanriani (F24150008) Liaison Officer Paula Maria Caroina Manurung (F24150035) Fauzia Zuchrina (F24150044) Nela Rifda Nur Milatina (F24150040) Renal Syah Putra (F24150060) Michael Stevanto (F24150094) Witara Ninditya (F24150127) Division of Design, : Mina Fauziah (Chief) (F24150101)

Decoration, and Abkarin Tara Nadhira (F24150003) Documentation Andre Putro (F24150091)

Andi Jihan Al Hanifah (F24160132)

Division of Logistic : Ahsanul Ariz Hidayat (Chief) (F24150114) and Transportation Gabriella Clarinta Dyahpakarti (F24150042) Romada Rezki (F24150070) Rehuel Timothy (F24150089) Division of : Amanda Gita Fikriyah (Chief) (F24150029) Consumption Iqbal Nugraha Putra (F24150017) Ully Sofyrani Sukma Herlambang (F24150024) Felix Ho (F24170105)

Appendix 2

Timeline of Events Food Product Development Competition (FPDC) 2018

May - October 2018

Stages Dates Registration and Abstract Submission May 1st June 29th 2018 Abstract Selection July 2nd July 13th 2018 Announcement of Selected Abstracts July 16th 2018 Full Paper Submission July 17th August 7th 2018 Full Paper Selection August 8th August 31st 2018 Anouncement of Selected Papers September 3rd 2018 Product Display and Presentation October 3rd 2018 Product Display and Awarding October 4th 2018